Tuesday, September 6, 2011

Kristin’s Wild Rice and Chicken Soup

Kristin’s Wild Rice and Chicken Soup

1/4 cup butter
3 carrots, chopped or shredded
1 small onion, chopped
1-2 stalks celery, chopped
2-3 chicken breasts, cooked and chopped into small pieces
1 box of Uncle Ben's Wild Rice with seasoning packet
1 to 2 cups heavy cream
2 cups chicken broth

Sauté carrots, onion and celery in butter until tender.  In stock pot or slow cooker, add together rice, chicken, sautéed veggies.  Then add (to taste and consistency desired) heavy cream and chicken broth. 

Bring to boil until hot.

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